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Sa ne bucuram de ultimele zile de vara cu o inghetata, nu? Mai ales una cu multa ciocolata, densa si cremoasa, fara zahar, fara gluten, low carb siiiiii……. pentru care nu aveti nevoie de masina de inghetata! :)

Ingrediente (10-12 portii):

Punem pe foc smantana pentru frisca si laptele, untul, amestecand constant cu telul. Separat batem ouale cu indulcitorul si le turnam incet peste amestecul de smantana si lapte. Adaugam pudra de cacao, banutii de ciocolata si esentele, amestecand biiiine de tot si fierbem crema la foc mic pana se ingroasa putin.

La final adaugam si faina de migdale si mai amestecam putin pana la incorporarea acesteia. Faina de migdale da o aroma minunata si consistenta inghetatei :) O lasam la racit la temperatura camerei cu o folie de plastic pusa pe suprafata cremei, dupa care o introducem intr-o casoleta in congelator 4-5 ore, pana se intareste suficient ;)

Din aceste cantitati iese o casoleta maaaare, dar le puteti injumatati usor :)

Galerie foto

*Smantana lichida fara caragenan am gasit pana acum doar aceste 3 sortimente: Laptaria cu Caimac, Sanlacta, Artesana si Ken Nata (cu 35% sau 38% grasime, se cumpara doar online). Smantana fara caragenan trebuie batuta cu putina zeama de lamaie, pentru a se intari, fiind naturala. Daca ati mai descoperit vreun alt brand, dati-mi de stire :)

ENGLISH VERSION

Let’s enjoy the last hot summer days these year with some ice cream, shall we? Especially a sugar-free, gluten-free, low carb, super creamy and chocolaty aaaaaaand… you don’t even need an ice cream maker for this one! :)

Ingredients (10-12 servings):

  • 100 g sugar free chocolate chips
  • 100 g sugar free white chocolate chips
  • 50 g stevia erythritol
  • 400 ml whipping cream (unsweetened)
  • 400 ml full fat milk
  • 100 g butter
  • 4 egg yolks
  • 4 tbsp cocoa
  • 50 g almond flour
  • 2 tsp vanilla extract
  • 1 tsp rum essence

Add the whipping cream, butter and milk in a pot and bring to a simmer, constantly stirring. Separately whisk the eggs and sweetener and slowly pour them over the milk mixture. Add the cocoa powder, chocolate chips and extracts, whisking everything well until it thickens.

In the end folding the almond flour and mix a little more until incorporated. The almond flour give texture and consistency to the ice cream :)  Let it chill at room temperature, then pour in a large dish and place in the freezer to set for about 4-5 hours, until hard enough ;)

These quantities make a large dish, but you can easily split them in half :)

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